Description
Matzo Brei Pancakes are a savory and satisfying twist on traditional matzo brei, made pancake-style with eggs, matzo, and optional toppings. Perfect for Passover or any time you want a comforting breakfast or brunch.
Ingredients
- 4 sheets matzo
- 4 large eggs
- 1/4 cup whole milk (or water for Passover)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- Maple syrup, for serving (optional)
- Jam, for serving (optional)
- Sour cream, for serving (optional)
Instructions
- Break the matzo into small pieces (about 1-inch) and place them in a large bowl.
- Cover the matzo with warm water and let sit for 30 to 60 seconds until softened but not mushy. Drain and gently squeeze out excess water.
- In a separate bowl, whisk together the eggs, milk (or water), salt, and pepper.
- Add the softened matzo to the egg mixture and stir to combine evenly.
- Heat 1 tablespoon of butter in a large nonstick skillet over medium heat until melted and foamy.
- Scoop about 1/4 cup of the matzo mixture into the skillet, gently flattening to form small pancakes. Cook in batches if needed.
- Cook for 2 to 3 minutes on each side, or until golden brown and set. Repeat with remaining butter and matzo mixture.
- Serve warm with maple syrup, jam, or sour cream if desired.
Notes
- For a dairy-free version, use water instead of milk and oil instead of butter.
- You can make these pancakes savory or sweet depending on the toppings.
- Matzo Brei is traditionally eaten during Passover, but this recipe can be enjoyed any time.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 185mg
